Issue #11 by BREAD Magazine

Issue #11


BREAD Magazine issue #11 - Tradition, history and science

The issue approaches the craft of bread making with an eye on beginnings. It takes a fresh look at bread: what it means to us, what kinds of traditions are linked to this “staff of life”, a journey to bread making.

In this issue
  • A trip to Senegal got our editor thinking about great bread, memories, and how much stories mean to us.
  • Master Baker Lionel Vatinet from La Farm Bakery shares his journey to first learning and then teaching the art and craft of bread making.

Lionel Vatinet answers reader questions about making great bread. 

An exploration into the tradition, history and science of bread and salt.
  • How 
Jukka Kotkanen uses his Raimugido rye sourdough starter to keep the tradition of Finnish rye bread making alive.

Bread begins as the farmer sows the seeds that will later become flour. Three farmers talk about the first steps in this process.

A visit to Better Health Bakery, a bakery in London that gives a new beginnings to people recovering from mental illness by providing them a safe place to work.

What's included?

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